Soft lemon and ginger cookies

I made these soft lemon and ginger cookies by mistake. I was making some scones and I put the wrong amount of liquids into the mixture. Unfortunately there was no flour left so i couldn’t fix my mistake. I hate throwing away food so I decided just to bake them as they were, and guess what – they are great. Super fluffy, not too sweet, lemony, with a twist of ginger and cayenne pepper. Perfect for breakfast or a snack.

Lemon and ginger cookies with a pinch of cayenne pepper

Lemon and ginger cookies with a pinch of cayenne pepper – perfect with a cup of tea.

Course sweets and desserts

Cuisine vegetarian

Keyword butter cookies, easy cookies, ginger, lemon, soft cookies, yogurt recipes

Prep Time 8

Cook Time 20

Total Time 28

Servings cookies

Calories 121kcal

Ingredients

260 g all-purpose flour
4 tbsp white sugar
3 tsp baking powder
0.5 tsp salt
0.5 tsp cayenne pepper
120 g cold butter
122 g plain yogurt
50 ml apple juice or orange juice
1 lemon only the zest
fresh grated ginger to taste I used 2 tsp
1 cup icing sugar
3 tsp lemon juice

Instructions

Instructions: Soft lemon and ginger cookies with a pinch of cayenne pepper

Mix flour, white sugar, baking powder and salt until no crumbs are left. Put flour and cold butter (cut the butter into small pieces) into a food procesor with a blade attached and whiz it together until you get fine crumbs. Add the cayenne pepper, lemon zest and grated ginger.
Add yogurt and apple juice. Mix everything until incorporated (don’t overmix it). Use an ice-cream scoop to put your cookies onto a prepared baking sheet (if you don’t have the ice-cream scoop 2 tablespoons will work just fine).
Bake for 15 – 20 minutes in 200 °C. Cool on a kitchen rack. Mix powdered sugar and lemon juice to make a quick icing and drizzle on top.